Steamed ribs in garlic and black soy bean sauce

Steamed ribs in garlic and black soy bean sauce
By Maomaomom

This is a wonderful traditional Chinese dish popular in southern China. It is well loved by my family as well.

蒜蓉豆豉蒸排骨2 Steamed ribs in garlic and black soy bean sauce

Prepare time: 15 minutes
Cook time: 6 minutes
Level: Easy
Serves: 6 servings

Ingredients

1. Pork ribs 650g;
2. Marinade ingredients: half tablespoon dark soy sauce, 1.5 tablespoons Kikkoman light soy sauce, 1/3 teaspoon salt, 1 teaspoon sugar, 2 tablespoons water, 1.5 tablespoons corn starch;
3. 1 tablespoon olive oil, 1.5 tablespoons freshly minced garlic, 1 tablespoon minced Chinese salted fermented soy beans (black), 1 small fresh chili pepper, finely chopped;
4: 1 teaspoon freshly chopped green onion for decoration.

Directions

1: Clean ribs the night before, cut between bones into pieces. In a Ziploc bag, add ribs and the marinade ingredients 2, seal and mix well. Place the ribs in the fridge overnight.
2: In a small non-stick sauté pan , add 1 tablespoon olive oil on medium heat. Sauté minced garlic, minced Chinese salted fermented soy beans and chili pepper for 30 seconds. Mix well with the marinated ribs in a shallow bowl.

 Steamed ribs in garlic and black soy bean sauce
3: Place the steam rack inside the Instant Pot . Fill water to the 2-cup mark. Place the bowl on the steam rack. Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 6 minutes of cook time.
4: When it is done, wait another 5 minutes. Slowly release the pressure then open the lid. Take out the steamed ribs and decorate with 1 teaspoon chopped green onions.

蒜蓉豆豉蒸排骨3 Steamed ribs in garlic and black soy bean sauce

蒜香豆豉蒸排骨中文点这里。

pf button big Steamed ribs in garlic and black soy bean sauce

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261 Responses to Steamed ribs in garlic and black soy bean sauce

  1. Would love to incessantly get updated great web site! .

  2. You really make it seem so easy with your presentation but I find this topic to be actually something that I think I would never understand. It seems too complicated and very broad for me. I’m looking forward for your next post, I will try to get the hang of it!

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